WESTHAM ISLAND, B.C. — Four big containers brimming with juicy blueberries headed home with a smiling Jenny Yong, who was pulling her bounty in a wagon supplied by this U-pick farm south of Vancouver.

“I just eat them, and I put some in the freezer,” said Yong, who spent three hours collecting the blueberries, which she takes straight, by the handful, never mind cooking, baking or preserving them.

Rebekah Goedbloed of Airdrie, Alta., said her family would be driving home with their hand-picked blueberries from British Columbia, which produces 96 per cent of Canada’s highbush blueberries.

“It reminds me of when I was young, doing the same, but with strawberries,” said her B.C.-born husband Reuben, as he strolled through the fields with their eight-year-old daughter Pyper and 10-year-old son Koen.

Other blueberry fans who trekked to Emma Lea Farms, about an hour’s drive south of Vancouver, decided to buy them there instead because a better-than-average crop this year means the plump blue morsels are now so cheap.

A man picks blueberries at Emma Lea Farms in Ladner, B.C., on Monday July 21, 2014.

Some pickers were trying their hand at tayberries, a cross between blackberries and raspberries, especially because they have a mere two-week picking window in July compared to the July-to-September, and sometimes October, season for blueberries.

Kevin Husband, who owns the farm with his wife Joanne, said ideal conditions — hot days and cool nights — this year will amount to a huge harvest of about 6.7 tons of fruit from each of their 16 hectares of blueberries.

Husband hires contract workers to pick the blueberries up to mid-August and the rest will be harvested by machine, mostly for processing because the quality won’t be up to snuff to ship fresh berries to market.

Besides their versatility in everything from appetizers and main dishes to desserts, blueberries have a shelf life of up to 10 days compared to a couple of days for strawberries and raspberries, while the dainty but delicate tayberries last for just a day and a half.

Blueberries, which are also touted for their health benefits, including high antioxidant levels, are taking centre stage when it comes to marketing efforts focused on getting Canada’s highbush blueberries into as many products as possible for consumers around the world.

The blues are popping up in everything from chocolate, powders, wine, juice, purees, concentrates and baking mixes as the industry expands.

Freshly picked blueberries are seen at Emma Lea Farms in Ladner, B.C., on Monday July 21, 2014.

Debbie Estell, executive director of the BC Blueberry Council, said product development is continuing to meet consumer demands.

“There are still a lot of markets for us to go into, not only in Canada but outside of Canada,” she said from Calgary, where the council was promoting B.C. blueberries with cooking classes for four- to 12-year-old kids — after similar events in Vancouver in Toronto.

“One of the pushes this year is trying to get kids to eat healthy,” Estell said, adding the little folks made blueberry soba noodle salad, blueberry turkey burgers and dessert pizza with a tortilla as the base — with blueberries, of course.

In June, Estell, along with federal Agriculture Minister Gerry Ritz and his B.C. counterpart Norm Letnick, were marketing the province’s blueberries in China, hoping they would be the newest imported fruit headed there after Canadian cherries got the nod last year.

“We’ve been working on fresh-market access to China for nine years,” Estell said. “We have a memorandum of understanding with the Chinese government and the Canadian government. We won’t have fresh-market access this year, but we’re hoping for next year.”

In February, B.C. blueberries made their debut at a food show in Dubai, and Estell said a couple of distributors are now setting up there to try to sell the berries dubbed “nature’s candy” by the council.

A woman picks blueberries at Emma Lea Farms in Ladner, B.C., on Monday July 21, 2014.

Canada began exporting blueberries to India two years ago, where the fruit is also available frozen, dried and in powders that can be added to tea, milk and yogurt, especially where refrigeration may not be available, Estell said.

Tom Baumann, director of the University of the Fraser Valley’s Pacific Blueberry Centre, said research is underway on new varieties of berries and everything from pest control without harsh pesticides to using drones for field surveys and robots for harvesting.

The centre also works with growers, processors, provincial and federal governments and berry groups throughout the Pacific Northwest to promote berries, said Baumann, a professor of agriculture at the university.

“North American growers are working together. It’s unbelievable. We’re working together and doing advertising campaigns and selling our crop.”

When it comes to blueberries, Baumann predicted they’re poised to be the top berry compared to ever-popular strawberries as well as raspberries, which tend to get mushy in school lunches.

“Blueberries can last a heck of a lot longer so you can ship them further, they can be processed a longer time, they can be chocolate-covered a longer time.”

RECIPES

Here are some recipes that make blueberries the star of the meal.

Blueberry Margarita with Cucumber and Basil

Blueberry Margarita with Cucumber and Basil. Photo: The Canadian Press/HO, BC Blueberry Council – Tracey Kusiewicz

Skip the tequila and replace the triple sec with orange juice for an everybody-can-drink-it version of this summer drink.

The blueberry bush is native to North America; the continent is the world’s largest producer of blueberries. In fact, 90 per cent of the world’s crops are grown here. In Canada, Ontario and B.C. are the largest producers, and the season runs from early July to late August in Ontario and from July to early October in B.C.

The Ontario Berry Growers Association recommends eating fresh blueberries within 10-14 days of buying them, or freezing for up to one year. Don’t wash the blueberries before freezing, instead rinse prior to using them.

Note: We’ve featured this ingredient before, last year, but this collection of recipes is all new.

Sobo’s Killer Fish Tacos with Fresh Fruit Salsa

Laura Robin writes of this recipe, from The Sobo Cookbook by Lisa Ahier: “One great thing about this recipe is how adaptable it is. Tofino chef Lisa Ahier says she made the tacos with snapper when she lived in New York, bass when in Texas. She also advises to use whatever fruit is in season for the salsa. So, load it up with diced strawberries if you make it now.”

Herbed Wild Rice Salad with Apricots and Blueberries

Wild rice may have fallen out of favour of late, with so many hot whole grains on the market (farro, quinoa, kaniwa) but Alison Ladman gives them a chance to shine in this salad recipe. Fresh chives, tarragon and thyme join blueberries and apricots in the salad, which is dressed with a honey-mustard vinaigrette.

P.E.I. Warm Blueberry Brown Butter Cakes

PHOTO: Whitecap BooksP.E.I. Warm Blueberry Brown Butter Cakes

This recipe for P.E.I. Warm Blueberry Brown Butter Cakes comes from the new cookbook Flavours of Prince Edward Island, which was written by three chefs: Jeff McCourt, Alan Williams and Austin Clement. These cakes are from McCourt, cheesemaker and chef at P.E.I.’s Glasgow Glen Farm, and feature a Maritime specialty, blueberries with cardamom and brown butter.

Blueberry Lavender Mojito

PHOTO: Tim Turner/Agate SurreyBlueberry Lavender Mojito

This recipe for a Blueberry Lavender Mojito is from Market-Fresh Mixology by Bridget Albert with Mary Barranco: “Lusciously aromatic with bursts of flavour. Made to be sipped and savoured.”

Blueberry Bourbon Sour

PHOTO: Gavin Young/Calgary HeraldBlueberry Bourbon Sour

Pick up a pint of blueberries for this bourbon-based sipper from Calgary’s Model Milk. Fresh lemon juice, raw egg white and lavender bitters are dry shaken with bourbon and homemade blueberry syrup (recipe included) for a richly hued cocktail.

TORONTO — Fruits of the season are ripe for the picking, but how can you tell if they have reached their sweet spot?

Every fruit matures differently, meaning there’s no universal way to interpret colour, firmness or fragrance. Still, there are certain tips that can help grocery shoppers bring home the best of summer’s bounty.

Watermelon has one obvious sign indicating it’s ready to eat — a “yellow belly.” The National Watermelon Promotion Board says that’s the creamy-coloured spot you should find on its underside, proving it’s fully ripened in the sun.

The board suggests seeking a symmetrical melon without bruises or dents. Unfortunately, there’s no way to tell if a watermelon has gone off other than slicing it open. The texture will be mushier than what you expect — that doesn’t mean it’s not safe for consumption, but it’s on its way out.

Like watermelon, berries are also harvested when ripe. This makes them non-climacteric fruit — unable to ripen off the vine, unlike climacteric fruit such as bananas, which can ripen after being harvested.

Strawberries and raspberries should be evenly bright red but their fragile nature means you will still see patchy berries in grocery stores. Strawberries in particular don’t always get the chance to fully ripen since they are sometimes shipped a little immature to travel better, said Schooley.

Blueberries are hardier, but it’s trickier to know when they’ve reached their peak. Even after turning blue, they can take three or four more days to reach their full sweetness on the vine.

PHOTO: nickola_che/Fotolia.comGooseberries should be a shade of yellow depending on the variety.

Gooseberries should be a shade of yellow depending on the variety, but since there isn’t as dramatic colour change as other berries, there’s only one way to be certain.

“With any berries, you always want to taste to make sure,” said Schooley. He encourages going out to taste raspberries and blueberries that are in season now, especially because it’s been an “above average” season.

Another popular fruit in season, cherries, are also non-climacteric. They are picked ready to eat but a deeper red doesn’t necessarily mean more flavour.

“Colour isn’t critical on cherries,” said Glen Lucas from the B.C. Fruit Growers’ Association in Kelowna, B.C. which has over 550 tree fruit farms as members.

Instead look for cherries that are firm, said Lucas.

PHOTO: pilipphoto/Fotolia.comApricots are climacteric fruit.

Apricots and peaches might seem too firm at the grocery store but this shouldn’t be cause for alarm since they are climacteric fruit.

“They are picked a little underripe and have to mature,” Lucas said.

He suggests giving them a few days at room temperature to soften up.

The most important thing to keep in mind in the grocery store is to avoid fruits that look too ripe.

“Physically, you’ll be able to tell that the fruit is bruised or deteriorating,” said Lucas.

Our panel of food experts has recipes for strawberries, raspberries, blackberries, blueberries and more, whether you’re looking for a lighter dessert, a unique salad or something suitable for transport to a family get-together (they may even throw in some currant recipes for good measure).

On our regular panel: Liane Faulder writes about food for the Edmonton Journal and maintains an award-winning blog, Eat My Words, Peter Humis the food editor of the Ottawa Citizen, Susan Schwartz is a feature writer and columnist who writes about food for the Montreal Gazette, Randy Shore is a former restaurant cook and avid food gardener who writes about food issues for the Vancouver Sun, Gwendolyn Richards is the food writer for the Calgary Herald and the blogger behind PatentandthePantry.com, and Laura Brehaut writes about food for canada.com and Postmedia Network.

Be a part of the discussion, Thursday at 1 p.m. ET.

]]>http://o.canada.com/life/food-drink/food-chat-summer-berries/feed0Food Pie SeasonrdunleyIngredient of the week: Strawberrieshttp://o.canada.com/life/food-drink/ingredient-of-the-week-strawberries-2
http://o.canada.com/life/food-drink/ingredient-of-the-week-strawberries-2#commentsWed, 18 Jun 2014 13:34:44 +0000http://o.canada.com/?p=466453]]>Peak strawberry season is in June and July. Make the most of the fresh, juicy fruit with our collection of ten recipes, including Strawberry Pistachio Torte, Strawberry-Balsamic Glazed Pork Tenderloin and Strawberry Lemonade.

According to the Ontario Berry Growers Association, it is believed that strawberries were first cultivated in ancient Rome. Today, both wild and cultivated strawberries are grown in every Canadian province.

Nutritionally speaking, one cup of strawberries has more vitamin C than an orange (160 per cent of the Recommended Daily Value) and is 50 calories.

Note: We’ve featured this ingredient before, in 2012, but this collection of recipes is all new.

Strawberry Pistachio Torte

PHOTO: AP Photo/Matthew MeadStrawberry Pistachio Torte

Finely chopped pistachios provide the crunch in this strawberry torte from Alison Ladman. The cake is topped with strawberry jam, fresh strawberries and more chopped pistachios, and served with Greek yogurt sweetened with honey. “It’s the perfect way to appreciate freshly picked strawberries,” Ladman writes.

Snow Pudding with Spiked Strawberries

PHOTO: AP Photo/Matthew MeadSnow Pudding with Spiked Strawberries

“Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs,” Sara Moulton writes. Moulton tops the pudding with macerated strawberries, which are spiked with orange liqueur.

Lemon-Olive Oil Mini Cakes with Pecans and Strawberries

These dairy-free cakes are rich in olive oil and lemon juice; Alison Ladman’s recipe calls for a cup of each. Strawberry jam and chopped toasted pecans cover the cakes, which are garnished with fresh strawberries. If you’re feeling keen, make you own strawberry jam.

Vegan Strawberry Ice Cream

PHOTO: Diana Vyshniakova/Fotolia.comVegan Strawberry Ice Cream

Rice milk is the ‘milk’ of choice in David Lebovitz’s recipe for Vegan Strawberry Ice Cream. “Because rice milk is light, and macerating the strawberries for an hour before blending them up augments their flavor, you’ll find this strawberry ice cream will have a very intense color and the flavor of the strawberries will really come through,” Lebovitz writes. If you prefer dairy, try Lebovitz’s recipe for Strawberry Frozen Yogurt.

Shrimp with Strawberry Cocktail Sauce

PHOTO: AP Photo/Matthew MeadShrimp with Strawberry Cocktail Sauce

Switch up the typical cocktail sauce with a dose of strawberries. Alison Ladman uses fresh strawberries in place of tomatoes as the base for her cocktail sauce, which accompanies chilled shrimp. “Like the tomatoes in ketchup, strawberries offer a balance of sweet and acidic. Boost the flavour with garlic, ginger and a jalapeno and you have a whole lot of deliciousness,” Ladman writes.

Strawberry Lemonade

Elizabeth Karmel offers a great primer on homemade lemonade, and includes a strawberry variation that relies on fresh strawberry puree. Karmel also shares a useful guideline: “great homemade lemonade is as easy as remembering a few numbers — 3-1-1-1. Three cups of cold water, 1 cup of lemon juice, 1 cup of sugar and 1 more cup of water to make the sugar syrup.”

Strawberry Elderflower Frappe

PHOTO: AP Photo/Matthew MeadStrawberry Elderflower Frappe

This fruity frappe recipe from Alison Ladman doubles up on the strawberry, with fresh strawberries and strawberry ice cream. Ladman writes of the recipe, “The elderflower liqueur makes this a grown-up frappe. For a kid-friendly version, substitute an equal amount of juice or milk.”

Pancakes and Parfaits

These skillet pancakes are denser and more cake-like than regular pancakes. In fact, the recipe calls for a muffin batter rather than pancake batter. To make a whole grain version, simply substitute whole wheat flour for the all-purpose called for. For more traditional pancakes, see our recipe for Fluffy Blueberry Pancakes and for more traditional muffins, see our recipe for Blueberry Muffins.

Fresh basil and blueberries star in this custard-based ice cream recipe from The Kitchn. The recipe calls for egg yolks, which differentiates it from Philadelphia-style ice cream, which is made without eggs.

Drinks

Get your muddler (or wooden spoon!) out for this summery mojito from Gwendolyn Richards. Freshly squeezed lime juice, fresh mint leaves, sugar and blueberries are muddled, and then mixed with lemonade, a splash of soda, light rum and more blueberries.

The secret ingredient in this sangria is hard, or fermented, cider. Blueberries, lime, vodka, Cabernet or Merlot wine, fresh lemonade, and soda water are the only other ingredients you’ll need for this summer sipper.

Cranberries are native to eastern Canada where they are a major crop today. Harvest occurs in early to mid-autumn when the bogs are flooded and the ripe, deep red berries float to the surface.

Nutritionally speaking, cranberries are a very good source of dietary fibre, manganese and vitamin C, and a good source of vitamins E and K. There are 51 calories in one cup (110g) of chopped, raw cranberries. Research has pointed to the health benefits of cranberries, such as anti-inflammatory properties and effectiveness at reducing blood cholesterol levels.

Blackberries are in season in many parts of Canada in August and September, and through to October in British Columbia. Oregon produces the most commercially sold blackberries in the world. When picking your own blackberries, look for plump, fully black berries that pull free from the plant without force. Red or purple berries aren’t ripe yet. Avoid washing your blackberries until you’re ready to use them, and although they are less perishable than blueberries or strawberries, you should refrigerate them soon after picking or buying.

Nutritionally speaking, blackberries are a good source of vitamin E (alpha-tocopherol), folate, magnesium, potassium and copper, and a very good source of dietary fibre, vitamins C and K, and manganese. There are 62 calories in one cup (144g) of berries.

The Sweet

This crostata recipe from Naturally Ella doesn’t call for any sugar, rather it relies on the sweetness of the berries and cardamom with a few tablespoons of maple syrup for good measure. Serve it slightly warm with a scoop of vanilla ice cream or on its own at a summer picnic.

These ice pops are more on the tart than sweet side, and Stephanie Shih of Desserts for Breakfast thinks they would be “perfect for sneaking out of the freezer for breakfast on a hot summer morning.”
With little more than berries, lime juice, Greek yogurt and coconut milk, we tend to agree with her!

This great summer appetizer recipe from The Best Remedy is quick to make and only requires heat for toasting the baguette. The fresh, fruity flavours of peaches and blackberries are complemented by fresh mint, red onion and a sherry vinaigrette, and the creaminess of the ricotta spread.

Another recipe that showcases the blackberry-cardamom flavour combination, this Cardamom Berry Smash from Today’s Nest requires that you make a cardamom syrup first. You then mix the syrup with muddled blackberries, gin and club soda, and top with fresh mint.

Cultivation of raspberries dates back to prehistoric times and wild raspberries are thought to have originated in eastern Asia. There are varieties that are native to the Western Hemisphere, the seeds of which are thought to have been carried across the Bering Strait by travellers or animals.

More than 80 per cent of Canada’s red raspberries are grown in the Fraser Valley of British Columbia, where they’re in season from July through to September. When buying, choose brightly coloured fruit without hulls – raspberries do not ripen once they’ve been picked. If the hulls are still attached, they are unlikely to be ripe.

Raspberries are an extremely delicate fruit. Wash them immediately before use if possible, and never soak them. Instead, rinse them lightly, drain well in a colander, and let the berries dry thoroughly on tea towels. To ensure you get the most out of your fresh berries, process or freeze them the day you buy them.

Nutritionally speaking, raspberries are a good source of vitamin K and magnesium, and a very good source of dietary fibre, vitamin C and manganese. There are 64 calories in one cup (123g).

This recipe for Raspberry Coconut Fool from Apt. 2B Baking Co. is vegan, as it calls for coconut cream rather than the whipped cream of the English original. Yossy recommends both assembling and serving immediately to prevent the berries and coconut cream from separating.

Fresh raspberries are baked in an almond cake base in this recipe adapted from Nigel Slater’s Ripe. Kasey of Turntable Kitchen writes that this cake, “demands a sprinkling of powdered sugar, and a lovely cake stand or at least a pretty plate.”

The Savoury

Photographs courtesy of Ditte Isager/Bon Appétit (left) and Once Upon a Chef

The Boozy

Two raspberry cocktail recipes from Aviator: Blue Bird (pictured above) and Red Petal. The former features muddled fresh raspberries laced with Maraschino Liqueur and mixed with rum, elderflower liqueur, cranberry and lime juices, and sugar. The latter starts with the same base of fresh raspberries in Maraschino, but mixes it with vodka, Mandarine Napolean Liquer, lime juice and simple syrup.

]]>http://o.canada.com/life/ingredient-of-the-week-raspberries-2/feed0RaspberrieslbrehautRaspberry Lime Cheesecake: Pantone 1895 CRasperries, savoury recipesBlue BirdIngredient of the week: blueberrieshttp://o.canada.com/life/ingredient-of-the-week-blueberries
http://o.canada.com/life/ingredient-of-the-week-blueberries#commentsWed, 20 Jun 2012 10:47:59 +0000http://blogs.canada.com/?p=61061]]>One of the few naturally blue-hued foods, blueberries are packed with antioxidants, which come from high levels of anthocyanins, a type of plant compound or flavonoid. Most of the fruit sold in Canada is of the “highbush” variety, or larger species, from British Columbia but “lowbush” or smaller, wild varieties can also be found in provinces like Ontario. Blueberry season starts in July and runs until early October, so you still have a week or so to get geared up!

Emerging research has shown that blueberries have numerous health benefits, including improving insulin sensitivity in overweight men and women, and lowering blood pressure levels in pre-diabetic men and women without raising blood sugar. They also have anti-inflammatory effects and may help prevent memory loss. The resveratrol found in blueberries may help prevent macular degeneration, and like the cranberry, blueberries might help prevent bladder infections.

Nutritionally speaking, blueberries are a good source of dietary fibre, and a very good source of vitamins C and K, and manganese. There are 84 calories in one cup (148g) of raw berries.

We’ve put together a collection of sweet, savoury and boozy recipes featuring this nutritious berry.

This easy no-bake cheesecake from Call Me Cupcake! is almost too pretty to eat. Ricotta and cream cheese are balanced by a variety of fresh berries – strawberries, raspberries and of course, blueberries!

]]>http://o.canada.com/life/ingredient-of-the-week-blueberries/feed0Ingredient of the week: blueberrieslbrehautThe SweetNo-bake Berry CheesecakeThe SavouryBlueberry Feta Salad with Toasted PecansThe BoozyRosé, Bourbon, and BlueIngredient of the week: strawberrieshttp://o.canada.com/life/ingredient-of-the-week-strawberries
http://o.canada.com/life/ingredient-of-the-week-strawberries#commentsWed, 13 Jun 2012 09:51:51 +0000http://blogs.canada.com/?p=58795]]>Local strawberries are starting to appear in Quebec and Ontario, which are the largest producers of the berries in Canada. In fact, Quebec produces almost 50 per cent of strawberries grown in this country, and is the third largest producer in North America (behind California and Florida). Whether eating them raw at their peak of freshness, or preserving for the fall and winter, now is the time to make the most of these vibrant and flavourful berries.

Nutritionally speaking, strawberries are a good source of folate and potassium, and a very good source of dietary fibre, vitamin C and manganese. There are 49 calories in one cup of halved raw strawberries (152g).

We’ve put together a collection of sweet, savoury and boozy recipes for strawberries, tasty harbingers of summer.

Paletas are Mexican ice pops and will definitely help keep you cool this summer. The Sweet Paul Magazine Summer issue includes recipes for a variety of paletas: Cucumber & Lime, Coconut & Vanilla, Watermelon & Chili, Pineapple, Mango with Mint, and last but not least, Strawberry.

Denis Cotter has written some of our favourite cookbooks. The vegetarian chef shares monthly recipes from his Cork City, Ireland restaurant Cafe Paradiso on his blog. This month’s incorporates plenty of produce and a variation on the Egyptian ‘dukkah’ (a condiment consisting of nuts and spices).

Jackie of The Beeroness thinks of Strawberry Beer Lemonade as her version of an adult punch. A summery drink that even non-beer lovers will enjoy. She suggests taking some care when it comes to choosing a beer for this recipe, saying you should look for Blonde or Pale Ales “with low hops and notes of citrus.”

If you haven’t tried an infusion before, this would make a great gateway recipe. It’s really pretty simple! Cookie + Kate’s Strawberry-infused Mint Julep recipe calls for strawberry-infused bourbon, fresh mint and a hint of honey.